For a period of time, I lived with a roommate who was a cheese maker. Sometimes she would bring home samples of their goat cheese, and she went through an experimental period where she was making an array of fresh products from goat’s milk. It made me dream of being a cheese maker…such a careful, but simple process that leads to such an artisinal product.

Then, I read a recipe from Jennifer Perillo on Food52. She wrote about how her love of making fresh ricotta has turned into an addiction – she was turning out a pot or two each week. Since I had all the ingredients in my fridge (including some wonderfully fresh, local whole milk), I dove in. Now, I too, am addicted to the process – though the consequences of winding up with more each week is that I have to find new ways to eat it (which is hard, because I happen to just love it by the spoonful…maybe with a drizzle of honey).

To ricotta…helping me discover my dreams of being a cheesemaker one teasingly simple pot at a time…

Fresh Ricotta
Makes about 2 cups
Adapted from here

4 cups whole milk
1 cup heavy cream
3/4 cups buttermilk
1/2 tsp kosher salt
pinch freshly grated nutmeg

1. Combine the ingredients in a large pot. Bring the mixture to simmer over medium low heat.
2. Line a fine mesh seive with cheesecloth (or a coffee filter or several layers of lightly dampened paper towels). Place the sieve over a large bowl.
3. Once the mixture has come to a slow, gentle boil, you’ll begin to see the curds separate from the whey. Stir the mixture gently and lower the heat slightly. Continue to simmer for 2 minutes, then remove the pot from the heat, cover, and let sit (undisturbed for 45 minutes-1 hour).
4. Gently ladle the curds into the lined sieve (Jennifer advises not pouring the mixture into the strainer, as this will leave more liquid in the curd – ladling just the